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Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt

机译：Omega-3丰富的尼罗河鲈鱼鱼油强化酸奶的开发和感官评价

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Margaret W. Murage; Edward K. Muge; Betty N. Mbatia; Mercy W. Mwaniki;
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1. Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt [J] . Margaret W. Murage, Edward K. Muge, Betty N. Mbatia, International Journal of Food Science . 2021,第a期

机译：Omega-3丰富的尼罗河鲈鱼鱼油强化酸奶的开发和感官评价
2. Optimization of encapsulation of fish protein hydrolysate and fish oil in W_1/O/W_2 double emulsion: Evaluation of sensory quality of fortified yogurt [J] . Jamshidi Aniseh, Shabanpour Bahareh, Pourashouri Parastoo, Journal of Food Processing and Preservation . 2019,第9期

机译：W_1 / O / W_2双乳状液中鱼蛋白水解物和鱼油的封装优化：强化酸奶的感官品质评估
3. Optimization of encapsulation of fish protein hydrolysate and fish oil in W_1/O/W_2 double emulsion: Evaluation of sensory quality of fortified yogurt [J] . Jamshidi Aniseh, Shabanpour Bahareh, Pourashouri Parastoo, Journal of Food Processing and Preservation . 2019,第9期

机译：W_1 / O / W_2双乳液中鱼蛋白水解产物和鱼油封装的优化：强化酸奶感觉质量评价
4. Sensory evaluation of yogurt flavour [C] . M. Ohrstrom Runge, D.M. Folkenberg, H.S. Guldager, International Dairy Federation Seminar on Aroma and Texture of Fermented Milk . 2003

机译：酸奶味的感官评价
5. Sensory and chemical characteristics of soymilk yogurt with different yogurt cultures. [D] . Hassanein, Azz Mohamed. 1998

机译：不同酸奶文化的豆浆酸奶的感官和化学特性。
6. Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt [O] . Margaret W. Murage, Edward K. Muge, Betty N. Mbatia, 2021

机译：Omega-3丰富的尼罗河鲈鱼鱼油强化酸奶的开发和感官评价
7. Innovation systems and development: the journey of a Beleaguered Nile Perch Fishery in Uganda. [O] . Kiggundu Rose 100

机译：创新体系与发展：乌干达陷入困境的尼罗河鲈鱼渔业之旅。

Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt

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